I spent a morning inside Gelateria Artigiano Palladiano (dal 1994) watching Chanti and Michela turn crates of Italian fruit and local milk into silky scoops—no additives, just craft. From the 10-minute mix/churn rhythm to flavor classics like fresh Sicilian strawberry … or to complete originals like gorgonzola with honey and walnuts, it’s a masterclass in patience, pace, and joy (the same ingredients I chase in my stories). If you love behind-the-scenes process pieces—or just need an excuse to book a ticket—this one’s for you.

Prego!

Link to the full article on my travel journal on TongaTime: https://tongatime.com/discovering-the-bottega-storica-dal-toso-vicenzas-historic-copper-shop-and-artisanal-legacy/